Red Hot Beef

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The Traditional AGA Book of Slow Cooking
The Traditional AGA Book of Slow Cooking
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Traditional British Racing Green AGA Gauntlet
24cm Stainless Steel Casserole
24cm Stainless Steel Casserole
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Bake-O-Glide® AGA Splash Shield

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Serves 6


  • 25g (1oz) Flour
  • 1tsp salt
  • 1.25tsp pepper
  • 0.5tsp ground ginger
  • 1kg (2.25lb) braising beef, cut into 1” cubes
  • 2tbsp oil
  • 1 small red pepper, sliced
  • 15oz red kidney beans

For the sauce

  • 1tsp chilli sauce
  • 250g (8oz) tinned tomatoes
  • 100g (0.25lb mushrooms, sliced
  • 1tbsp Worcestershire sauce
  • 2tbsp soft brown sugar
  • 2tbsp white wine vinegar
  • 2 cloves of garlic
  • 1 bay leaf


Mix together the flour, seasonings and ginger and use to coat the beef (Shake it all up in a poly bag).

Conventional Cooking: Heat the oil in a large frying pan, and then add the beef and fry quickly until browned, turning once.

Drain on kitchen paper then transfer to a 3 pint oven-proof dish. Combine all the ingredients for the sauce and pour over the meat. Stir to combine all the ingredients.

Cover and cook at 170oC or gas mark 3 for about 2 hours or until the meat is tender. Add the red pepper and kidney beans 30 minutes before the end of the cooking time.

2, 3 and 4 oven AGA: Fry the meat in the base of the Roasting Oven using the large sauté pan or the large stainless steel casserole. Add the remaining ingredients and simmer on the Simmering Plate. Cover and transfer to the Baking Oven for 2 hours adding the remaining ingredients 30 minutes before the end of the cooking time.

Serve with boiled rice.


By Margaret Anderson

AGA Demonstrator

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